Taco Tuesday

Do you often find yourself with the dreaded question, What's for Dinner? Like most families we are busy with our lives, whether it be work, school, kids, volunteering, or just plain life. We all need to eat dinner. I try to simplify this as much as possible and to do this I try to pick themes for the week. Monday is Meatless Monday, Tuesday is Taco Tuesday, Wednesday is Pasta Day, Thursday is Breakfast for dinner, Friday is Pizza and I let the weekends be whatever we feel, sometimes BBQ, sometimes takeout, sometimes Seafood. Well today is Tuesday so it is Taco Tuesday. I change the Taco variation weekly, from Vegetarian Bean Tacos, to Fish Tacos, to Turkey Tacos, to Taco Casserole the variety of Taco's is endless, so you won't get bored with the same week after week scenario. Today is Chile Verde Tacos. I being the morning by getting out the crock pot and letting the Chile Verde cook, low and slow all day. I served it with organic corn tortillas, brown rice, whole pinto beans and a salad. There are always leftovers, which I freeze for another meal.

Chile Verde:

5 lb Pork, shoulder, loin or butt, trimmed of fat and cut into large chunks. *
1 jar GF Salsa Verde, I like the jarred variety from Trader Joe's.
1 large onion, chopped
2 cloves garlic, chopped
1 medium tomato, chopped
1/4 cup cilantro, chopped
salt and pepper, to taste
Canola or vegetable oil, for browning the pork

Season pork with salt and pepper, in a large skillet over medium high heat, brown pork in a small amount of oil. You will need to work in batches to avoid over crowding the pan. Add chopped onion, garlic and tomato to crock pot and top with browned pork. Pour 1 cup of the Salsa Verde over the pork. Slow Cook for 8-10 hours on low or 5-6 hours on high. Until meat is tender and falling apart. At this point you can shred the meat and keep on warm until ready to serve.

Serve with warmed corn tortillas, steamed brown rice, whole pinto beans and a salad.

This is also delicious just served in a bowl over rice with a salad on the side, a great variety.

Enjoy and Happy Tuesday...........

* If you are not pork eaters this recipe can easily be adapted using boneless, skinless chicken breasts and thighs. It is important to use a combination of white and brown meat due to the fat content and the long cooking process.